Glazed Cinnamon Scones Recipe

When Angela from The Coupon Project emailed me the link to her Cinnamon Scone Recipe, I immediately knew I wanted to try it! And I knew it would be the perfect addition to our Christmas Brunch.

While Kaitlynn and Silas were taking their afternoon naps, Kathrynne and I had fun whipping these up. She’s getting old enough to really be a help in the kitchen and it’s fun to have her work alongside me — and end up actually getting more done, than just having extra messes to clean up! 🙂

After mixing up the scone ingredients (see below), roll these out to about half an inch thick and eight inches in circumference. There’s no need to do it perfect; I believe the beauty of homemade scones is that each one has a little bit of personality!

Put onto a greased baking sheet. Or, get smarter than me and roll it out on the greased baking sheet so you don’t have to mess with the transfer! Slice like a pizza into eight pieces (or more, if you prefer smaller scones).

Brush with beaten egg whites, sprinkle with cinnamon and turbinado and bake.

Once baked, drizzle with the glaze and serve. These are one of the best scones I’ve ever tasted — flaky, soft and beautifully delicious!

I may have to try this recipe this weekend – my husband would love it, and I like that it uses buttermilk instead of cream. Buttermilk is something I tend to have on hand these days, and much lower in fat than cream :).

@keli,
I searched all the way back to the original recipe that came from a recipe forum and the correct measurements are 1 Tablespoon sugar and 1/4 teaspoon ground cinnamon. Of course, you can always mix these to taste since they comprise the topping and the recipe is not dependant on these ingredients to be successful.
I will probably add more cinnamon since I really enjoy the flavor.

@Angie, I actually didn’t measure the topping ingredients when I made these (yes, I’m a “dump” cook!), but I meant to put Tablespoon instead of teaspoon for the sugar. You can tweak the topping and glaze to your liking, though.

I didn’t even pay attention to the crumb topping directions because I keep cinnamon-sugar mixed up in a shaker for handy use on toast. I just kept shaking ’til it looked about right! The kids liked making these for our afternoon snack, but then they didn’t have much appetite for their dinner tonight…oops!

YUM! My kids love anything cinnamon/sugar. I can’t wait to try these. If you want another yummy cinnamon/sugar recipe, I just posted one at my site over Christmas for Cinnamon/Sugar Pretzels. It’s http://www.myfavoritefinds.blogspot.com You might like that, too.

Here’s a tip for forming the scones, if you don’t feel like pulling out the rolling pin. Dust an 8” or 9″ cake pan/pie plate generously with flour and press the dough into it to form a round. Then, tip it back out onto your baking sheet/cutting surface and cut into pieces. You get a better shape than you would with a rolling pin and the right thickness too! You can brush off any excess flour before you add the toppings.

@Darcy, I would just for the fact of they will dry out really fast because there’s no preservative in them to keep them moist. The most that I leave homemade breads/muffins in the fridge is a day because they dry out so fast. They’ll taste more moist if you just freeze them and thaw for a bit and warm up in the microwave when you want to eat them. These look like you could individually wrap them and freeze for individual servings later!

I must say that Katilynn is so cute and seems so proud to be helping you in the kitchen. My 3.5 year old is still in the easily frustrated/mess phase and my youngest is Silas’s age. I think that I’ll make these after they go to bed! I look forward to having such cute helpers in coming years.

Do you use turbinado in everything, in place of regular white sugar? I’ve been thinking about switching over, but sweet tea is a staple in our house, and I’m unsure of how it will taste with turbinado. Also, do you use the same measurements as regular sugar in any recipe??
Oh, and thanks for sharing this recipe!! It looks so yummy!! I can’t wait to try it!

@Rebekah, I don’t use turbinado very often, but I do use organic sugar. Organic sugar is also called evaporated cane juice. It is much less processed than white sugar and it tastes better (in my opinion) than turbinado. Best of all, it’s great in sweet tea!

We are trying to take all white sugar out of our diet this year. I have used organic sugar, honey and maple syrup to sweeten things but I would like to try using turbinado but I have no idea what a good price per pound is? Does anyone know? I just checked amazon and I can get organic for around $2 a lb. That seems high but I have no idea??

Crystal,
Love that you’re posting recipes!!!! Do it more often. I know that one of your goals is more scratch baking. So please post them as well as pictures! I love to bake! Thanks for being awesome. 🙂

Omg these are so good! I saw the recipe last night and we made some today 🙂 They’re amazing!! We replaced the vanilla with almond extract and put slivered almonds on top – even better!! Thanks so much for sharing!

I made these today-was so excited to use my new mixer I got for Christmas. I had never had a scone before-I think I must just not like scones, because I hated them and threw them all away. Since everyone on here is saying how fabulous they are, and I’m sure I made them correctly, I think that scones just aren’t my think. I don’t think I did anything wrong, but I am a very picky eater and thought these would taste sweeter or something. The scone itself didn’t seem to have much taste at all-is that how scones taste? Since I have never had one before, I really don’t know! I was very careful to follow the directions and the dough turned out perfect, so I don’t think that was the problem. Even though i didn’t like them and I threw them out, my house smelled great and at least I had fun playing with my mixer!

@Crystal, I figured out how to use my mixer to make beautiful, flaky pie crusts, biscuits, etc. I just use butter straight out of the frig (NOT softened) then slice in into approximately Tbs. size pieces. Drop into mixer and whirl until just combined.

Using hard butter keeps the mixer from over-mixing it. It is so quick & easy, and I don’t have to fool around with the pastry cutter & knife . . .

With pie crusts, I like to chill the dough in the frig for 10 minutes or so, before rolling, that helps to keep the dough firmer & less apt to tear while putting it in the pan.

My five year old son & I made the scones this afternoon! They smell great! Though they are a good bit flatter n wider than yours thanks to a zealous little man with a rolling pin in his hand!